After my trip to Italy and studying the ovens I came across, I was thinking how to improve my setup. One oven in particular sticks in my mind.
There is no insulation, the floor is fire brick, the fire just sits on the bricks at the back. One drawback of the kettlepizza and many other set ups is that the heat is too low even with all the fuel banked in the back or in the vicious V (PAC man). So for shits and grins I stacked two full baskets and put a few chunks on top. The fire was significantly higher up and almost at the same level as the baking steel floor. I didn't use an upper deck heat deflector (baking steel) this time.
The results were very promising. The bottoms and tops of the pies finished perfectly freckled in about 6 minutes with one spin. No it wasn't the 2-3 minutes of the one in Italy, but much closer and a whole lot simpler to set up. It used less fuel as well for just two pizzas. I don't have the kettlepizza tombstone...is the box like I'm describing?
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